Sourdough

Made with sourdough discard, cream cheese and honey. 47 min, makes 12, 17 ingredients.

Recipe by simplicityandastarter.com

Prep

15 min

Cook

17 min

Total

47 min

Makes

12

Ingredients

• 175 grams all-purpose flour (about 1 1/4 cups)
• 4 grams baking powder (1 teaspoon)
• 5 grams cornstarch (1 1/2 teaspoons)
• 1 grams salt (1/4 teaspoon)
• 113 grams unsalted butter, softened (1/2 cup)
• 150 grams sugar (3/4 cup)
• 100 grams sourdough discard, room temperature (1/3 cup)
• 1 egg yolk, room temperature (about 25 grams)
• 4 grams vanilla extract (1 teaspoon)
• 226 grams cream cheese, softened (8 oz)
• 42 grams unsalted butter, room temperature (3 Tablespoons)
• 75 grams honey (3 Tablespoons)
• 65 grams confectioners' sugar (1/2 cup)
• 4 grams vanilla extract (1 teaspoon)
• pinch salt
• 400 grams sliced fuit (about 3 cups)
• apricot jam ((optional))

Instructions

Method by simplicityandastarter.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. In a medium mixing bowl, whisk together the flour, baking powder, cornstarch and salt. Set aside.
2. To a bowl of a stand mixer with the paddle attachment, beat the butter and sugar on medium speed until lighter in color and fluffy. (about 3-4 minutes)
3. While mixing on low, add the room-temperature sourdough discard, egg yolk, and vanilla extract and mix until combined.
4. Scrape down the sides and bottom of the bowl before adding the flour mixture and mixing on low until the flour is just combined.
5. Grease a 12 inch pizza pan (without the crisper holes) with cooking spray and shape the cookie dough into a 9-10 inch circle, about ¼ inch thick. Cover with plastic wrap and place the dough into the freezer for 15 minutes. Chilling the dough prevents the cookie from over spreading while baking. See Alternative Baking Options BelowLong Ferment: Instead of placing the shaped dough in the freezer, store in the fridge overnight and bake the following day.
6. When ready to bake, preheat the oven to 350 degrees F.
7. Bake the sourdough cookie for 17-19 minutes or until the edges are just lightly golden brown. Be sure not to over bake. While the cookie is still hot, use the back of a spoon to smooth the edges of the cookie. Leave the cookie to cool completely on the cookie sheet.
8. While the cookie cools, prepare the cream cheese topping. In a bowl of a stand mixer or with a hand mixer, beat the softened cream cheese, butter, honey, powdered sugar, vanilla and salt until combined and smooth.
9. Spread a thick layer of the cream cheese frosting over the cooled sourdough cookie crust, then decorate with the fruit.
10. For an extra shiny finish, add 20g (1 Tablespoon) of apricot jam with a splash of water to a small bowl. Warm it up shortly in a microwave. Using a pastry brush, brush the top of the sliced fruit. This step is optional.
11. Slice and enjoy!